Homemade Vanilla Ice Cream
Prep Time
10 mins
Total Time
10 mins
My Homemade Vanilla Ice Cream Recipe makes the simplest velvety, floral and creamy frozen dessert with no ice cream maker, easy and delicious!
Course:
Dessert
Cuisine:
American
Servings: 2 pints
Ingredients
- 2 cups (16oz/450 ml ) cold heavy whipping cream (all purpose cream or heavy cream)
- 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
- 2 teaspoon vanilla extract
- 1 vanilla bean pod
Instructions
-
Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
-
Turn off the machine and pour the condensed milk into the whipped cream.
-
Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract.
-
Carefully scrape the seeds out of one vanilla bean pod. Add the seeds to your ice cream base and give it a mix.
-
Transfer your vanilla ice cream mixture to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
-
Keep stored in the freezer for up to 6 weeks.